Every Christmas my mom, sister Nicole and I would make cookies for our Christmas cookie exchange. This one was always a favorite. As children, my sister and I had the perfect little hands to roll these quickly into balls. Don't wear black and try to sneak a bite of these, as they leave substantial evidence a.k.a powdered sugar everywhere!
Recipe courtesy of Michelle Branch
Print
Michelle Branch's Cinnamon and Chocolate Spiced Mexican Wedding Cookies
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
About 2 dozen
Level:
Easy
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
About 2 dozen
Level:
Easy

Ingredients

  • 1 cup toasted hazelnuts
  • 1 stick unsalted butter
  • 1/2 cup confectioners' sugar, plus extra for rolling and dusting
  • 1 1/2 tablespoons Dutch-process cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup unbleached all-purpose flour
  • Pinch fine salt

Directions

Preheat the oven to 350 degrees F. Grind 3/4 cup of the nuts very fine, and roughly chop the remaining 1/4 cup. Cream the butter until fluffy, stopping to scrape the sides, about 3 minutes. Add the confectioners' sugar, cocoa powder, vanilla and cinnamon. Beat 1 to 2 minutes. Mix the flour with the salt and gradually beat into the butter mixture, about 4 minutes. Stir in the nuts. Shape the dough into 1-inch balls, using about 1 tablespoon of dough for each. Place 1-inch apart on an ungreased cookie sheet and bake 20 minutes, turning the sheet halfway through so that the cookies bake lightly and evenly. When they're nearly cool, roll in confectioners' sugar. Use any extra sugar for dusting over the cookies.

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